Ailani Gardens
85-1373 A Waianae Valley RdWaianaeOahu(808) 696-7616Website
Ho Farms
P.O. Box 569KahukuOahu
Kahumana Farms
86-660 Lualualei Homestead RoadWaianaeOahu(808) 696-8844Website
Kawailoa Farm
HaleiwaOahu707 324 9940
Lovan Taro Farm
Hale'iwa Oahu
Moloa‘a Organica‘a
Ko‘olao RoadAnaholaKauaʻiWebsite
Nalo Farms
41-574 Makakalo StreetWaimanaloOahu(808) 259-7698Website
Vilath Farm
Wally's Farm
495 Pakala StreetHonoluluOahu808-395-1223 Website


Ala Moana Farmers' Market
1450 Ala Moana BoulevardHonoluluOahu(808) 388-9696Website
Honolulu Farmers' Market
Neil Blaisdell Center777 Ward AvenueHonoluluOahu(808) 848-2074Website
Kailua Farmers' Market
609 Kailua Road(Parking lot near Long's and Pier 1)KailuaOahu(808) 848-2074Website
KCC Saturday Farmers Market
4303 Diamond Head RdHonoluluOahu(808) 848-2074Website
Mililani Farmers' Market
Mililani High School95-1200 Meheula ParkwayMililaniOahu(808) 848-2074Website
Waianae Farmers Market
Waianae High School85-251 Farrington HighwayWaianaeOahu(808) 697-3599Website
Hale'iwa Farmers' Market
Waimea Valley59-864 Kamehameha HighwayHale'iwa Oahu(808) 388-9696Website
Wahiawa Farmers' Market
Wahiawa Hongwanji Mission parking lot1067 California AvenueWahiawaOahuWebsite
Hanalei Farmers Market
5-5299 Kuhio HwyHanaleiKauaʻiWebsite
KCC @ Night Farmers' Market
Kapiolani Community College4303 Diamond Head RoadHonoluluOahu(808) 848-2074Website
Hawaii Kai Farmers' Market
Kaiser High School511 Lunalilo Home RoadHawaii KaiOahu(808) 388-9696Website

Okra (bhindi, lady’s fingers)


Okra is a flowering plant that is part of the mallow family that is grown for its edible green or red seed pods.  It is cultivated in warm temperate, tropical, sub-tropical climates around the world. Origin of okra is widely disputed, but most narrow down its starting point to Eastern Africa, then to India, Southeast Asia.  From Africa it was brought to the Americas. It is one of the most drought and heat tolerant vegetables in the world.  Hundreds of varieties are being cultivated in regions around the world, varying in size, color (red, purple, dark green, light green), fuzziness, and of course, climate needs.

Okra is most known for its gooey, slipperiness when cooked.  This is known as mucilage (common in all plants, but some more than others) and it contains a nicely usable form of soluble fiber.

Okra is known for its high fiber, vitamin C and folate.

Heirloom okra grown by Ho Farms

Prepping and Eating Tips

– Always wash and dry your okra well before preparing.

– Okra can be eaten raw, such as Japanese style with is chopped, drizzled with high quality soy sauce and topped with katsuoboshi (shaved bonito flakes).

-It can also be pan roasted, tempura’d, fried,  and grilled.

– Okra is most often added to stews and soups, where the slipperiness can be cooked away from the okra itself and giving the soup a richness.

– It is very good pickled too with a little spice!

Selecting and Storing Tips

Choose okra that is vibrant in color, and tender looking. Stay away from black spots.

Okra is delicate and should be stored unwashed in bag or airtight container in the refrigerator up to 5 days.

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